beach buns

We used David Chang's recipe for steamed buns, but rolled them as filled buns instead.  I made an Asian spice brine yesterday for a pork roast, and let the pork cook slowly overnight.  The dough was mixed over Sunday morning coffee.  This was the second time I have made this recipe, but I used my Kitchen-Aid instead of kneading by hand as suggested in the recipe.  The dough was much softer and palatable this time. 

We're not pro's at this, but I had the technique 'passable' by the end of the dough.  I even learned little tricks like rolling the dough out increasingly thinner towards the outer circle, so that it would retain a more even thickness around the filling once I crimped the thinner ends together.

Good times at Hollywood, Florida beach.  I'm squinting because of the sun, not because the bun sucked... cause it was pretty good... of course, the ambience helps.  Pork filled steam buns and some fresh fried shrimp chips and a dipping sauce of Chinese chile sauce (which tasted unquestionably like 'Manwich' sloppy joe sauce... wierd).

And this damn bird wouldn't eat a shrimp chip... that's weird too.